Having successfully tried out strawberry and raspberry flavored versions of red velvet cupcakes, I wondered if the same would also be true if I use blueberries instead. I was curious if:
- the blueberry taste would work well with the slight chocolatey taste of red velvet cupcakes; and
- if using a purple dye along with the natural purple colored juice of blueberries would make the cupcakes also purple.
So, yesterday I baked a batch of blueberry-flavored purple velvet mini-cupcakes with blueberry cream cheese frosting.
Blueberry (purple) velvet mini-cupcakes
Makes 24-36 mini-cupcakes
63 g unsalted butter, at room temperature
169 g granulated sugar
1 1/2 tbsp unsweetened cocoa powder (not Dutch-processed)
2 tsp purple food coloring gel
2 tbsp blueberry puree
3-4 drops blueberry essence (e.g. LorAnn Oils)
3-4 drops vanilla essence
125 ml buttermilk
115 g + 2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp white vinegar
- Pre-heat oven to 175°C.
- In the bowl of an electric mixer, cream together the butter and sugar at medium-high speed until light and fluffy. Turn the speed to «high» and add the egg, beating until well-blended.
- In a separate small bowl, mix together the cocoa powder, vanilla essence, blueberry puree, blueberry essence and food coloring to form a paste. Add this paste to the batter and mix at medium speed until thoroughly combined.
- Reduce the mixer speed to «low» and slowly add half of the buttermilk. Carefully add half of the flour and mix until combined. Scrape down the sides of the bowl if needed, then repeat the process of adding the rest of the buttermilk and flour. Beat at high speed until the batter becomes smooth.
- Reduce the mixer speed again to «low» and add the salt, baking soda and vinegar. Turn the speed back to «high» and beat for another couple of minutes until the batter is thoroughly combined and smooth.
- Line 2 mini-muffin pans with baking paper cups (or muffin forms). Fill each cup 2/3-3/4 full with batter. Bake in the pre-heated oven for 10-14 minutes, or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes in the pans before removing onto wire racks to cool completely.
Blueberry cream cheese frosting
(Adapted from Wicked Good Kitchen)
Makes about 2 cups
125 g unsalted butter, softened
125 g cream cheese, straight from the refrigerator
220-260 g powdered (confectioner’s) sugar
1 tsp pure vanilla extract (I used Nielsen-Massey)
20 g freeze-dried blueberries, pulverized
2-3 drops blueberry essence
pinch of salt (optional)
- In the bowl of a standing mixer, beat the butter at medium speed until smooth and creamy. (This might take time, so patience is required)
- Add the cream cheese. Beat until well-blended, then gradually increase the speed to «high», and continue beating until light and fluffy. Scrape down the sides of the bowl with a rubber spatula when necessary.
- Turn the speed to «low», then gradually add 220 g of the powdered sugar and the vanilla sugar. Beat until thoroughly combined.
- Add the freeze-dried blueberries, and continue beating at low speed until just blended.
- Set the mixer speed back to «high», and beat until thoroughly combined and smooth. Gradually add the remaining powdered sugar, if necessary, and continue beating until the desired consistency is achieved.
- Taste the mixture, if it has become too sweet, add the salt and beat until completely combined.
- Spoon the finished frosting into piping bags (if using immediately), or store in suitable containers for later use.
- Frost each (completely cooled) cupcake with the prepared cream cheese frosting. You can use a piping bag, or you can simply spread the frosting on top—works either way.
Anyway, the cupcakes—and the frosting—still tasted delicious 😋